Intro to Food Safety
The minimum number of people who must get sick in order for it to be called a foodborne-illness outbreak.
What is two?
The amount of seconds a food-handler must scrub hands with soap.
What is 10-15 seconds?
The purpose of a food safety management system.
What is identifying and controlling possible hazards?
A safety inspection of an operation's facility, equipment, employee practices, and management practices.
What is a general safety audit?
The class of fire extinguisher that should be used on wood or cloth
What is a class A fire extinguiser?
When a food item containing allergens comes in contact with another food and the proteins mix.
What is cross-contact?
Item(s) that must be placed over an infected wound on the hands.
What is 10-15 seconds?
An ice water bath.
What is the best way to cool hot food?
Hazard Communication Standard (HCS), also known as HAZCOM
What is Right-to-know?
The most severe rating of burns.
What is third degree?
The most important way to slow bacterial growth in TCS foods.
What is controlling time and temperature?
Amount of hours that a food-contact surface must be cleaned and sanitized if it is in constant use.
What is every 4 hours?
The best way to scoop ice for a guest's beverage.
What is an ice scoop?
The purpose of an emergency plan.
What is to protect workers, guests, and property?
The phrase a person must ask themselves immediately when a fire occurs.
What is "am I in danger?"
The temperature range called the temperature danger zone.
What is 41*F-135*F?
What a dishwasher must use to make sure a sanitizer solution is effective.
What is using a test kit?
Location where raw poultry should be placed in a cooler that includes raw and ready-to-eat foods.
What is on the bottom shelf?
In a harassment claim, the complainant would be
Who is the person making the claim?
What activates heat detectors.
What is a significant increase in temperature?
The regulatory authority that is responsible for inspecting restaurants for food safety.
What are local or state health department?
The symptoms that must be reported to a manager.
What is diarrhea, vomiting, jaundice, sore throat with fever?
Proper internal cooking temperature for poultry.
What is 165*F for 15 seconds?
The legal term that states that an ordinary person would think that the operation would take thoughtful and careful precautions in running the operation.
What is reasonable care?
The class of fire extinguisher that should e used to extinguish a deep-fryer fire after the power has been turned off
What is K class?